The effect of replacing fat with oat bran on fatty acid composition and physicochemical properties of meatballs

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dc.authoridYILMAZ, ISMAIL/0000-0003-1116-0934
dc.authorwosidDağlıoğlu, Orhan/ABA-3505-2020
dc.contributor.authorYilmaz, I
dc.contributor.authorDaglioglu, O
dc.date.accessioned2024-06-12T11:08:10Z
dc.date.available2024-06-12T11:08:10Z
dc.date.issued2003
dc.departmentTrakya Üniversitesien_US
dc.description.abstractOat bran was used as a fat substitute in the production of meatballs. The effect of oat bran addition on the fatty acid composition, trans fatty acids, total fat, some physicochemical and sensory properties of the samples was studied. Meatballs were produced with four different formulations; the addition of 5, 10, 15 and 20% oat bran. Control samples were formulated with 25% fat addition as in commercial production. The major fatty acids were cis-oleic, palmitic and stearic acid in all the meatball samples, those with oat bran added as well as the control. Meatballs containing oat bran had lower concentrations of total fat and total trans fatty acids than the control samples. Meatballs made with 20% oat bran had the highest protein, salt and ash contents, L value (lightness), b value (yellowness), and the lowest moisture content and a value (redness). There was no significant difference among the meatball samples with respect to sensory properties, and all samples had high acceptability. (C) 2003 Elsevier Science Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/S0309-1740(02)00286-3
dc.identifier.endpage823en_US
dc.identifier.issn0309-1740
dc.identifier.issue2en_US
dc.identifier.pmid22063444en_US
dc.identifier.scopus2-s2.0-0037929609en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage819en_US
dc.identifier.urihttps://doi.org/10.1016/S0309-1740(02)00286-3
dc.identifier.urihttps://hdl.handle.net/20.500.14551/22325
dc.identifier.volume65en_US
dc.identifier.wosWOS:000183607000017en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofMeat Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectMeatballen_US
dc.subjectOat Branen_US
dc.subjectFatty Acidsen_US
dc.subjectMeat-Productsen_US
dc.subjectPork Backfaten_US
dc.subjectFrankfurtersen_US
dc.subjectQualityen_US
dc.subjectFoodsen_US
dc.subjectFiberen_US
dc.titleThe effect of replacing fat with oat bran on fatty acid composition and physicochemical properties of meatballsen_US
dc.typeArticleen_US

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